A few weeks ago I received a text from my friend Jenny saying that she “left a small present” on my front steps to thank me for the dinner I had prepared the evening before. I was expecting perhaps some flowers, as she had given me a gorgeous rosemary plant back in the spring when I was in the midst of experimenting and perfecting my Rosemary Focaccia. What I found instead was a small container of what looked like wallpaper paste, which was 100 grams of Sourdough Starter, along with a note instructing me to store it in the refrigerator and that I would need to “feed” it weekly. I was grateful, but a tad anxious, since I had managed to kill the rosemary plant in a few short weeks and now I had what was basically a new “pet” that I was responsible to keep alive. I dutifully popped it in the fridge and figured I had a week to learn what my new friend liked to be fed to stay healthy.
After about a week, I noticed the lid kept popping off of the container and a layer of liquid had formed on top. I reached out to Jenny and she advised that it was probably telling me that it needed to be fed. I took a few notes and then consulted a few websites to learn more, and immediately became confused as there are so many different recipes for maintaining sourdough starter and most strongly suggest the use of a kitchen scale for precise measurements or risk of failure. As I’ve mentioned previously, I much prefer cooking to baking for the very reason of the precision required for baking, so I wasn’t sure about this “gift” at this point, as it was beginning to feel like more of a project. I managed to find a site that gave suggested measures in ounces and cups, so I commenced with the first feeding and then waited to see if anything happened. I was delighted to see that in a short time the mixture was rising and in four hours had doubled- I hadn’t killed it! I called Jenny to report my success and she told me that this starter is strong stuff, hers having come from her sister in law in San Francisco, who in turn received it from her sister in law in Louisiana.
Now that I had fed my starter and it was flourishing, it was time to bake. With the only ingredients being flour, water, salt and the starter (which is simply flour and water), I was’t sure how this was going to end up with tasty bread, but I figured I had nothing to lose and I owed it to my thoughtful friend to give it a go. The dough seemed pretty sticky, but I resisted the temptation to add more flour since my focaccia also has a sticky dough and it comes out crunchy and delicious every time.
Voila! Sourdough Bread! I wasn’t sure how it would taste, but it was delicious and reminded me of my grandfather (Papa), who used to bring back sourdough bread when he traveled to San Francisco. Dennis popped some in the toaster and said it was “awesome”, so I toasted up a slice and made avocado toast, which was so tasty. After the initial success, I decided to try to recreate the fantastic olive bread that Publican Quality Meats sells (from Publican Quality Breads, not open for retail sales) which I love and use to make decadent croutons for my Caesar Salad. The first one needed a little work with the olive distribution, but it tasted exactly like PQM’s and the croutons were great. When you feed your starter you are supposed to discard all but 1/2 cup, so I’ve since been re-gifting to friends, though the batch I sent to my sister in law never arrived, so we think it might be a science project gone wrong. . . the starter may have been too active for shipping and actively fermenting exploded. SO, I’ll try again, but make sure it is in a container with plenty of room to expand, after all it is a living thing!
- Dutch Oven (I use a 5 1/2 quart Le Creuset)
- 1/3 Cup Sourdough Starter
- 1 7/8 Cups Water (warm)
- 4 Cups Bread Flour
- 2 tsp Sea Salt (fine)
- 8 hours before you wish to bake, feed your starter as you have all along. If you keep your starter in the refrigerator and it has been fed within the past 7 days, you can use it straight from the fridge.
- Whisk the starter and the water until the starter is dissolved and you have a murky liquid.
- Mix the wet and dry ingredients with a rubber spatula (Spoonula) until a shaggy dough forms and there are not streaks of dry flour.
- Let sit for 15 minutes.
- Wet your fingers and pull one side of the dough from the sides of the bowl and stretch and fold it over the other half of the dough.
- Give the bowl a quarter turn and repeat until you have made a full turn (4 times total).
- Let the dough sit 15 minutes and repeat the stretch and fold process.
- Cover the dough with plastic wrap or a damp kitchen towel and allow to proof for at least 8 and up to 12 hours. Depending on your schedule, you can make the dough at night and allow to proof overnight and bake in the morning, or make the dough in the morning and bake in the evening.
- After "proofing" your dough should have risen and approximately doubled. It should have a curved dome and look a bit like a distended belly. If you poke it, it should slowly come back.
- Line a clean bowl with baking parchment. Make sure to use a parchment that can take high heat, as you will be baking at 475-500*.
- With wet fingers, grab the dough with both hands and rise it high above the bowl and allow it to stretch. As it returns to the bowl, fold it over itself.
- Wait about 90 seconds and repeat the stretching 2 more times. After the 3rd stretch, mound the dough into the parchment lined bowl, shaping it so the "seam" is on the bottom. Place the dough into the refrigerator while you heat your dutch oven. Dust with lightly with flour.
- Heat oven to 500* (or 475* on convection setting, which is what I use).
- Place the dutch oven (covered) in the oven and allow it to heat for 45 minutes to an hour.
- Carefully remove the dutch oven and remove the lid. Lift the dough by the corners of the parchment and place in the dutch oven.
- Using kitchen shears, cut a long slice in the top of the dough or several slices to make an X or flower pattern.
- Cover and bake for 25 minutes.
- Remove lid and bake for an additional 20 minutes until dark golden brown.
- Remove to a rack and allow to cool for an hour before slicing.
- If you are lucky enough to have a friend (like me) to share starter with you (let me know and I’ll send), then you are good to go. Otherwise, you can easily make your own starter in about a week.
- It is best to make bread when your starter is “hungry” meaning if recently fed it has peaked and is starting to drop.
- If you keep your starter in the fridge and it has been fed within the past 7 days, you can use it directly from the fridge, but remember to keep feeding it weekly.
- Feeding your starter calls for discarding (perfect time to share) all but 1/2 cup and adding 1/2 cup of warm water and 3/4 cup + 2 TBS bread flour . . . mix well and leave, covered, at room temperature until it peaks before baking or returning to fridge.
- For Olive Bread, substitute 1/2 Cup whole wheat flour. Move the proofed dough to a lightly floured surface and press out. Add 3/4 Cup mixed pitted olives and press in lightly. Roll the dough over, jelly roll style and then form into a ball and place in the parchment lined bowl and place in the fridge while the dutch oven heats.